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Slow-Cooker Sweet and Spicy Barbacoa Tacos with Creamy Lime Slaw Recipe

Slow-Cooker Sweet and Spicy Barbacoa Tacos with Creamy Lime Slaw
Source: Betty Crocker

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Ingredients

  • 2 lb boneless beef chuck roast, trimmed of fat and cut into 4 pieces
  • 1 package (0.85 oz) Old El Paso™ beef barbacoa slow cooker seasoning mix
  • 1 cup chopped onions
  • 3 cloves garlic, finely chopped
  • 1 medium jalapeño chile, seeded and finely chopped
  • 3/4 cup barbecue sauce
  • 1/4 cup water
  • 2 tablespoons cider vinegar
  • 3 tablespoons mayonnaise
  • 1 tablespoon fresh lime juice
  • 1 1/2 teaspoons honey
  • 1/4 teaspoon salt
  • 3 cups shredded green cabbage
  • 1/4 cup chopped fresh cilantro
  • 1 package Old El Paso™ soft flour tortilla bowls
PREP TIME
40m
COOK TIME
3h45m
TOTAL TIME
4h25m
YIELD
8 servings

Instructions

  • Spray 4- to 5-quart slow cooker with cooking spray. In slow cooker, mix beef, seasoning mix, onions, garlic, jalapeño chile, 1/2 cup of the barbecue sauce, the water and vinegar. Cover; cook on High heat setting 4 to 5 hours, or Low heat setting 8 to 9 hours or until tender.
  • Transfer beef to cutting board; shred with two forks. Return to slow cooker with remaining 1/4 cup barbecue sauce. Stir to combine.
  • To make slaw: In medium bowl, beat mayonnaise, lime juice, honey and salt with whisk. Add cabbage and cilantro. Toss to coat.
  • Heat tortilla bowls as directed on package. Using slotted spoon or tongs, lift beef out of cooking liquid; divide among tortilla bowls. Top with slaw.

Dinner

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A recipe from Betty Crocker

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